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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Roast Asparagus Salad with Chèvre

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Roast Asparagus Salad with Chèvre Empty Roast Asparagus Salad with Chèvre

    Post by Lobo Thu Feb 04, 2016 1:38 am

    Roast Asparagus Salad with Chèvre Img53l
    Roast Asparagus Salad with Chèvre
    Roast Asparagus Salad with Chèvre Translucent
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    Prep Time: 10 minutes
    Cook Time: 12 minutes
    Servings: 6
    Pass hot, crust-seeded semolina or whole-grain bread at the table for mopping up extra dressing from the plate.






    • 188

    Ingredients:


    • 1 1/2 lb. asparagus
    • Coarse salt and freshly ground pepper, to taste
    • About 1/2 tsp. extra-virgin olive oil



    For the dressing:


    • 2 Tbs. fresh lemon juice
    • 2 Tbs. extra-virgin olive oil
    • 2 Tbs. olive oil
    • 1 Tbs. Dijon mustard
    • 3 to 4 Tbs. snipped fresh chives
    • Freshly ground pepper, to taste


    • 6 green onions, including about 2 inches of the
        green portions, chopped
    • 7 to 8 cups mixed baby salad greens
    • 2 cups cherry tomatoes, red or mixed red and
        yellow, stems removed
    • 1/4 lb. herbed goat cheese (chèvre), cut into
        6 slices

    Roast Asparagus Salad with Chèvre Wine-pairing-icon-white

    Wine Pairing

    This pairs well with crisp, medium-bodied white wines like the Marani Kondoli Vineyards Mtsvane-Kisi, Georgia from our Wine Club.

    Directions:

    Preheat an oven to 400°F. Line a rimmed baking sheet with aluminum foil and brush with olive oil.

    Snap off any tough ends from the asparagus spears and trim the break with a sharp knife. Using a vegetable peeler and starting just below the tip, peel the skin off each spear, down to the end. Arrange the spears in a single layer on the prepared pan, season with salt and pepper, and drizzle with the extra-virgin olive oil. Roast until tender, 12 to 14 minutes. Transfer to a plate and set aside.

    To make the dressing, in a small bowl, whisk together the lemon juice, extra-virgin olive oil, olive oil and mustard. Stir in the chives and season with pepper.

    Spoon about 2 Tbs. of the dressing over the asparagus and let stand while tossing the salad.

    In a large bowl, gently toss together the green onions and the salad greens. Add the tomatoes. Drizzle just enough of the dressing onto the salad so the greens glisten and toss again. (You may not need to use all of the dressing.) Immediately mound the salad in the center of large individual salad plates. Place a slice of chèvre on top of each mound of greens and arrange asparagus spears around the perimeter of each plate, dividing them equally. Drizzle a few extra drops of the remaining dressing over the chèvre. Serve immediately. Serves 6.
    Adapted from Williams-Sonoma Lifestyles Series, Everyday Roasting, by Janeen Sarlin (Time-Life Books, 1998).

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